Stuffed Promfret

This fish preparation was dished out for me when I was pregnant with my daughter. One lazy Sunday afternoon I was making parathas to go with the chicken which I had prepared. Yes, me with a big belly, near the stove, rolling pin in hand, dishing out some hot, pipping parathas!!! Don't be surprised, the day before my daughter was born I had cooked an entire meal for around 10-12 people who were visiting me. Anyways, back to the promfret. The door bell rings and one of my little cousin is visiting me with his parents whom I fondly call Bunty and Jui mami. After the customery hi's and hello's, Jui mami hands me this hot steel dabba wrapped in a cloth bag and in her languid manner tells me that she has prepared some fish for me. Little did she know that this preparation of hers would make me drool for life!!!At the mention of fish my senses were aroused and my eyes all brightened up. Like an excited child I began to open the dabba animatedly. At that time I was forgiven for all my etiquette and decorum. Lying there in an oily base, juices oozing out, fried to perfection, two whole pomfrets!!! Just the whiff of it made my skin crawl.... So for all you fish lovers... this is for you!!!!!!

Ingredients:
2 medium-size whole pomfret fish slit aside (ask your fish monger to clean and slit it for filling)
1tspn tamarind pulp/concentrate
4 cloves garlic
2 tbspns freshly grated coconut
2 small green chillies
1 tspn corriander leaves/cilantro
1 tbspn rice flour or semolina or wheat flour
2 tspns paprika or red chilli powder
1 tspn turmeric
1 tspn garam masala powder
2 tspn lemon juice
salt
oil for shallow frying
Method:
Wash the fish thoroughly. Pat dry with kitchen towel. Apply salt and tamarind pulp to the fish inside-out. Let it stand for half an hour. Meanwhile grind together to a fine paste : freshly grated coconut, green chillies, cilantro/corriander leaves, garlic, lemon juice and salt to taste with little water. Heat 2tspns of oil in a pan. Add the grounded paste and fry till all the water evaporates and you are left with a thick chutney. Cool the mixture. In another shallow dish mix together the rice/wheat flour or semolina, paprika, turmeric and garam masala powder. Keep aside. Heat oil for shallow frying in the pan. Keep the flame on medium flame. Now take the fish and stuff in the required amount of chutney in the slit. Lay the stuffed fish on the flour mixture, coat it evenly, dust off the excess. Slowly lower the fish in the oil and cook on each side for 5-7 mins. Always remember, fish takes very little time to cook and never flip the sides. It should be flipped only once to change the side to cook. Once you see the fish chage is colour to golden brown on both sides, lift it carefully and place it on a plate. Do not drain on an absorbent paper otherwise all the juices will run out. Garnish with lime wedges. Done!